FSS Regulations 2011 Food Products Standards PDF

FSS REGULATION 2011 FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES CHAPTERS 1. GENERAL 2. FOOD PRODUCT STANDARDS 3. SUBSTANCES ADDED TO FOOD Appendix CLASS-05 1. Appendix A 2. Appendix B 3. Appendix C  FSS...

FSS REGULATION 2011 FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES CHAPTERS 1. GENERAL 2. FOOD PRODUCT STANDARDS 3. SUBSTANCES ADDED TO FOOD Appendix CLASS-05 1. Appendix A 2. Appendix B 3. Appendix C  FSSR (Licensing and Registration of Food Businesses) 2011 Food Safety & Standards Act, 2006 FSSR (Food Products Standards and Food Additives ) 2011 FSSR (Prohibition and Restriction of Sales) 2011 FSSR (Laboratory and Sampling Analysis) 2011 FSSR (Contaminants, Toxins and Residues) 2011 FSS (Import) Regulation, 2017 Food Safety & Standards Rules, 2011 FSS (Fortification of Food) Regulation,2018 FSS REGULATION-2011 Food Safety & Standards Act, Food Safety & Standards Rules, 2011 2006 FOOD LAW ØFood Safety & Standards (Licensing and Registration of Food Businesses) Regulation, 2011 ØFood Safety & Standards (Food Products Standards and Food Additives) Regulation, 2011 ØFood Safety & Standards (Prohibition and Restriction of Sales) Regulation, 2011 ØFood Safety & Standards (Laboratory and Sampling Analysis) Regulation, 2011 ØFood Safety & Standards (Contaminants, Toxins and Residues) Regulation, 2011  CHAPTER-02(FOOD PRODUCT STANDARDS) üChapter 2.1 (Dairy products and analogues) üChapter 2.2 (Fats, oils and fat emulsions) üChapter 2.3 (Fruit & Vegetable products) üChapter 2.4 (Cereals and Cereal products) üChapter 2.5 (Meat and Meat products) üChapter 2.6 (Fish and Fish products) üChapter 2.7 (Sweets & Confectionary) üChapter 2.8 (Sweetening agents including Honey) üChapter 2.9 (Salt, Spices, Condiments and related products) üChapter 2.10 (BEVERAGES, (Other than Dairy and Fruits & Vegetables based) üChapter 2.11 (Other food product and ingredients) üChapter 2.12 (Proprietary Food) üChapter 2.13 (Radiation processing of food) üChapter 2.14 (Gluten free food) üChapter 2.15 üChapter 2.16 (Hemp seeds and seed products)  CHAPTER 2.8 Sweetening agents including Honey  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY SUGAR PLANTATION WHITE SUGAR (commonly known as sugar) means the crystallised product obtained from sugarcane or sugar beet. It shall be free from dirt, filth, iron filings, and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also conform to the following standards, namely:- (a) Moisture (when heated at 105 degree ± 1°C for Not more than 0.5 per cent by 3 hours) weight. (b) Sucrose Not less than 98 per cent by weight.  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY REFINED SUGAR means the white crystallised sugar obtained by refining of plantation white sugar. It shall be free from dirt, filth, iron filings and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also conform to the following standards, namely, (a) Moisture (when heated at 1050 ± 10C Not more than 0.5 per cent by weight for 3 hours) (b) Sucrose Not less than 99.5 per cent by weight.  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY KHANDSARI SUGAR Obtained from sugarcane juice by open pan process may be of two varieties, namely: (i) Khandsari Sugar Desi; and (ii) Khandsari Sugar (sulphur) also known as "Sulphur Sugar". It may be crystalline or in powder form. It shall be free from dirt, filth, iron filings and added colouring matter. Extraneous matter shall not exceed 0.25 per. cent by weight. It may contain sodium bicarbonate (food grade). It shall also conform to the following standards, namely: Khandsari Sugar (Sulphur Sugar) Khandsari Sugar (Desi) Moisture (when heated at Not more than 1.5 per cent by Not more than 1.5 per cent by 105° ± 1° C for 3 hours) weight. weight. Ash insoluble in dilute Not more than 0.5 per cent by Not more than 0.7 per cent by hydrochloric acid weight weight Sucrose Not less than 96.5 per cent by Not less than 93.0 per cent by weight. weight.  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY BURA SUGAR Means the fine grain size product made out of any kind of sugar. It shall be free from dirt, filth, iron filing and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also conform to the following standards, namely: - (a) Sucrose Not less than 90.0 per cent by weight. (b) Ash insoluble in dilute hydrochloric acid Not more than 0.7 per cent by weight.  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY CUBE SUGAR Means the sugar in the form of cube or cuboid blocks manufactured from refined crystallised sugar. It shall be white in colour, free from dirt and other extraneous contamination. It shall conform to the following standards: - (a) Sucrose Not less than 99.7 per cent by weight. (b) Moisture Not more than 0.25 per cent by weight. (c) Total ash Not more than 0.03 per cent by weight  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY ICING SUGAR Means the sugar manufactured by pulverizing refined sugar or vacuum pan (plantation white) sugar with or without edible starch. Edible starch, if added, shall be uniformly extended in the sugar. It shall be in form of white powder, free from dust, or any other extraneous matter. (a) Total starch and sucrose (moisture free) Not less than 99.0 per cent by weight. (b) Moisture Not more than 0.80 per cent by weight. (c) Starch Not more than 4.0 percent by weight on dry basis.  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY MISRI MISRI means the product made in the form of candy obtained from any kind of sugar or palmyrah juice. It shall be free from dirt filth, iron filings and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also conform to the following standards, namely: - (a) Total ash Not more than 0.4% by weight (b) Total Sugar (Called, known or expressed as Not less than 98.0% by weight Sucrose)  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY Honey Sl. No. Parameters Limits 1 Specific gravity at 27° C, Min. 1.35 2 Moisture, per cent. by mass, Max. 20.0 3 Total reducing sugars, per cent. by mass, Min. 4 For the Honey not listed below 65.0 5 Carvia callosa and Honeydew honey 60.0 6 Blends of Honeydew honey with blossom honey 45.0 7 Sucrose, per cent. by mass, Max. 8 For the Honey not listed below 5.0 9 Carvia callosa and Honeydew honey, Max 10.0 10 Fructose to Glucose ratio (F/G Ratio) 0.95 - 1.50 11 Total Ash, per cent. by mass, Max. 0.50  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY GUR OR JAGGERY GUR OR JAGGERY means the product obtained by boiling or processing juice extracted from palmyra palm, date palm or coconut palm. It shall be free from substances deleterious to health and shall conform to the following analytical standards, on dry weight basis: - Total sugars expressed as invert sugar Not less than 90 percent and sucrose not less than 60 percent Extraneous matter insoluble in water Not more than 2 per cent Total ash Not more than 6 per cent Ash insoluble in hydrochloric acid (HCl) Not more than 0.5 per cent Gur or jaggery other than that of the liquid or semi liquid variety shall not contain more than 10% moisture.  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY CANE JAGGERY OR CANE GUR: Cane Jaggery or Cane Gur means the product obtained by boiling or processing juice pressed out of sugarcane (Saccharum officinarum). It shall be free from substances unsafe to health and shall confirm to the following analytical standards on dry weight basis:- Characteristics Permissible limit Moisture, per cent. by mass, Max 7.0 Sucrose, per cent. by mass, Min 70.0 Total Sugars, Min 90.0 Reducing sugars, per cent. by mass, Max 20.0 Sulphate ash, per cent. by mass, Max 4.0 Ash insoluble in dilute hydrochloric acid, per cent. by mass, Max 0.5 Extraneous matter and water insoluble matter, per cent. by mass, Max 2.0 Reducing sugars, per cent. by mass, Min 5.5  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY DEXTROSE DEXTROSE is a white or light cream granular powder, odourless and having a sweet taste. When heated with potassium cupritartarate solution it shall produce a copious precipitate of cuprous oxide. It shall conform to the following standards:- Sulphated ash Not more than 0.1 per cent on dry basis Acidity 0.5 gm. Dissolved in 50 ml. of freshly boiled and cooled water requires for neutralisation not more than 0.20 ml. of N/10 sodium hydroxide to phenolphthalein indicator. Glucose Not less than 99.0 per cent on dry basis. Glucose Not less than 99.0 per cent on dry basis.  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY GOLDEN SYRUP GOLDEN SYRUP means the syrup obtained by inversion of sugar. It shall be golden yellow in colour, pleasant in taste and free from any crystallisation. It shall conform to the following standards:- Moisture Not more than 25.0 per cent by weight Total Ash Not more than 2.5 per cent by weight Total Sugar as invert sugar Not less than 72.0 per cent by weight  CHAPTER- 2.8 SWEETENING AGENTS INCLUDING HONEY DRIED GLUCOSE SYRUP - Means the material in the form of coarse or fine, white to creamish white powder, sweet to taste, bland in flavour and somewhat hygroscopic. It shall be free from fermentation, evidence of mould growth, dirt or other extraneous matter or added sweetening or flavouring agent. It shall also not contain any added natural or coaltar food colour. It shall conform to the following standards: Total solid contents Not less than 93.0 per cent by weight. Reducing sugar content Not less than 20.0 per cent by weight. Sulfated Ash Not more than 1.0 per cent by weight.